Sort ingredients
dan78
QR Code
Listen
Pdf
Add 250g of plain flour, 200g of water, 8g of yeast, half a teaspoon of sugar, a teaspoon of salt, and a tablespoon of extra virgin olive oil.
Let the dough rise for an hour.
Fold the dough.
Divide the dough into four portions.
Roll out the dough portions with semolina.
Prepare a tomato sauce by adding oil, garlic, basil, tomato pulp, salt, and cook for a few minutes.
Drain the buffalo mozzarella.
Add a little extra virgin olive oil to the mozzarella and massage it.
Fold the dough over the mozzarella.
Fry the pizzette in oil at room temperature until golden brown.
Alternatively, bake in a static or fan-assisted oven at 250°C for 5-10 minutes.
Serve with hot tomato sauce, mozzarella, basil, and oregano